Sauerkraut
/ˈsaʊərkraʊt/noun
Finely shredded cabbage preserved by fermentation in salt.
Did you know?Sauerkraut is produced through lactic-acid fermentation: beneficial bacteria consume cabbage sugars, create acid, and suppress many spoilage organisms.
Etymological Timeline
Proto-Indo-European
PIE
*sūH-rós
“Sour; having a sharp or acidic taste”
Proto-Germanic
PGmc
*sūraz
“Sour; acidic”
Old High German
OHG
sūr
“Sour”
Middle High German
MHG
sūrkrut
“Sour cabbage; cabbage preserved by souring”
16th Century
German
Sauerkraut
“Literally “sour cabbage,” from sauer “sour” plus Kraut “cabbage or herb””
18th Century
English
sauerkraut
“A German-style preparation of fermented cabbage, borrowed into English”